A week with gastritis

This week has been a nightmare. Gastritis caught me off guard and it has been weirder than usual, with chills all day long and a general sense of unwellness. As I wrote in my previous post, I had to rethink the week’s menu, this is what I ended up eating:

Monday:

  • Breakfast: Yogurt, banana, flaxmeal, pumpkin seeds, wheat germ.
  • Snack 1: Apple, almonds.
  • Lunch: Roasted squash salad with cherry tomatoes, asparagus, avocado, salad leaves, balsamic vinegar and olive oil.
  • Snack 2: Apple, almonds.
  • Dinner: Roasted squash + asparagus soup (blended those from my dinner salad with veggie stock), couscous with pinenuts.

Tuesday:

  • Breakfast: Oats soaked in rosehip + hibiscus tea, blueberries, banana, wheat germ.
  • Snack 1: 2 nectarines, almonds.
  • Lunch: Couscous salad with pinenuts, dried apricots, a bit of coriander, salad leaves and lemon juice.
  • Snack 2: Banana, almonds.
  • Dinner: Same as lunch.

Wednesday:

  • Breakfast: Oats soaked in water, blueberries, banana, wheat germ, almond meal.
  • Snack 1: Banana, homemade almond milk.
  • Lunch: Baked fish with tausi sauce (cooked with salt, pepper, ginger, soy sauce and tausi sauce) with steamed bean sprouts, snow peas, mushrooms and baby corn.
    Plus an orange and ginger juice from Wynyard Station (a couple of sips before lunch and the rest an hour after lunch).*
  • Snack 2: 2 nectarines, almonds.
  • Dinner: Same as lunch.

Thursday:

  • Breakfast: Oats soaked in water, blueberries, banana, wheat germ, almond meal, a teaspoon of peanut butter.
  • Snack 1: 2 nectarines, almonds.
  • Lunch: Dried pea soup (cooked in pork stock) with a splash of homemade almond milk, baby corn, 2 boiled egg whites and a slice of toasted rye sourdough bread.
  • Snack 2: Banana, almonds.
  • Dinner: Same as lunch, sans the egg whites.
  • I went to the Buddhist Centre to meditate as usual and refrained from eating and drinking anything afterwards.

Friday:

  • Breakfast: Oats soaked in water, blueberries, banana, a teaspoon of peanut butter.
  • Snack 1: Banana, almonds.
  • Lunch: Pan-fried fish (with salt, oregano and a little bit of olive oil), steamed Dutch carrots, boiled potatotes, boiled broad beans, baby spinach.
  • Snack 2: 2 nectarines, almonds.
  • Dinner (already decided): My sister is coming to my apartment and we will prepare my mom’s roasted chicken (with soy sauce, garlic and butter) plus Peruvian processed mashed potatoes (so much yummier than real Australian mashed potatoes), boiled broad beans and baby spinach.

This was this week’s menu. The weekend, as usual, is a total mistery so far, but I’ll make sure my choices are stomach-friendly.

* Very conveniently, there’s a juice stand in Wynyard train station, a few meters away from my office. I’ll be writing about it in a near future.

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